Ingredients
- 6 cups water
- 2 1/2 pounds collard greens, cleaned
- 2 pieces smoked neck bones
- 1/2 cup beef base
- 1/4 cup seasoning salt
- 1/4 cup black pepper
- 1/4 cup garlic chopped
- 1/2 cup chopped onions
- 1/2 cup chopped bell peppers
- 2 pieces fresh basil leaves
- 1/4 cup sugar
Directions
In a large pot over medium-high heat, add the water to pot, and all the remaining ingredients. Bring to a boil, then reduce heat and cook for about 45 minutes to 1 hour. Drain and transfer to a serving bowl to serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By mizjmassie
on August 07, 2011
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As a person who know her greens, I am only reviewing this recipe for the novice cook. Please use common sense with seasonings. This recipe is waaaaaaaay off the mark, but they are necessary to make good greens. Just add to taste. Also, no bellpepper or basil ever goes into good southern greens. I have read a lot of soulfood cookbooks as well as know great southern cooks that would cringe at this recipe. Lastly, use much more pork than this recipe says. The key to good greens is having the water taste like the ham or pork from the water you cook them with. So parboil the meat for at least an hour to flavor it and then add your greens and seasonings. Don't over water your greens or else they will be water lodged which is not good eats. Sorry to rate this without actually using this recipe, but I could not help myself because I knew this recipe was way off the mark.
By tfpat67
Atlanta. GA
on July 30, 2011
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I have not tried this recipe, but using common sense, I know 1/2 cup of black pepper is wrong. may they meant 1/2 tsp or even TBL (if you want it spicy is enough.
By mrsjkoster
Rochester, MN
on November 21, 2010
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I made this recipe following the written directions exactly. I would not make it again without adjusting the proportions of beef base, seasoned salt and pepper. Also, I remember collard greens from my childhood. They were never cooked with green peppers, but pickled pepper juice or pickled pepper relish was added at the table. This recipe has potential, but the seasoning as written is NOT correct. DO NOT use the directions as written.
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